One of my favorite things about the colder seasons is making and eating lots of soup. Nothing warms you up better, inside and out, than holding a steaming bowl in your hands and spooning delicious, savory soup into your mouth. It’s warm, cozy and comforting.

With Thanksgiving coming up, my cooking turns to all things pumpkin. Pumpkin pasta, pumpkin tofu scrambles, pumpkin baking and so of course, pumpkin soup. While I suppose I could take the time to roast my own pumpkins for my recipes, right now they are busy making my table look all harvest-y autumn-y.

That’s why canned pumpkin is such a lifesaver. And a huge time saver. I’m sure we all have a stack of canned pumpkin just waiting for us to create seasonal noms. But this year, my pumpkin came in a container rather than a can.

Pacific Foods makes the most incredible Organic Pumpkin Puree that comes in a 16-oz. (1-lb) container. It’s smooth, rich and full of flavor.

Trudy approved!

Since I was making my pumpkin soup with Pacific Foods Organic Pumpkin Puree, it only seemed right to use Pacific Foods Organic Low-Sodium Vegetable Broth.

Pacific Foods makes very flavorful broth full of savory vegetables like leeks, onions, garlic, carrots, celery and tomatoes. They also make Simply Stock – an unsalted organic vegetable stock that has all those vegetables plus mushrooms that get simmered for hours. Yum!

Trudy approved!

Pacific Foods has lots of delicious products that can help with your holiday cooking from broths and soup starters to gravies and cranberry sauces and they make my favorite Organic Hemp Milk.

So with my pumpkin puree and vegetable broth in hand, I started out to make my pumpkin soup. I wanted it to be spicy so I added some curry powder, cinnamon and ginger for some heat. Then I added apple sauce to balance it out.

To make it creamy, I added some milk but not just any milk. I added So Delicious Dairy-Free Pumpkin Spice Coconut Milk. Why not add another layer of pumpkin flavor if you can? Honestly, I could add So Delicious Pumpkin Spice Coconut Milk to everything.

To top off the soup and to continue the apple flavor from the apple sauce, I roasted apple chunks with some brown sugar to make apple croutons. The sweet apple croutons add a pretty and flavorful balance to the spicy soup.

My Curried Pumpkin Soup with Apple Croutons makes a perfect dish for your holiday menu. Pacific Foods helps make that happen. Check out all their great products and enjoy!

For the apple croutons­­­­­­­­­­­­­­­:

2 large apples, cored

¼ cup brown sugar

To make the apple croutons:Preheat the oven to 300 degrees. Line a baking sheet with parchment paper. Cut the apples into bite-sized pieces. Spread the brown sugar on a plate. Roll the apple bites in the brown sugar until they are coated.

Spread the coated apple bites onto the baking sheet in a single layer. Bake for about 20 minutes until the apples are golden brown. Don’t let them get too soft. Remove from the oven and let cool on a wire rack. Set aside or keep refrigerated until ready to use.

To make the soup: Heat the oil in a large pot over medium high heat. Add the onions and cook for 4 minutes, until they are translucent. Add the garlic and the spices. Mix to combine. Add the pumpkin puree and the apple sauce. Stir to combine. Let cook for 3 minutes.

Add the broth to the pot, along with the salt and pepper. Let the soup come to a boil, then lower the heat and simmer for 30 minutes. Transfer the soup in batches to a blender or use an immersion blender to blend the soup until it is silky smooth. Return to the pot.

Add the milk to the soup. Mix to combine. Heat the soup until it is warm. Taste for seasoning. Serve in bowls topped with apple croutons.

The “V” Word: Say it. Eat it. Live it.

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About Rhea

Hi! I am a vegan and a strong animal advocate for the past 10 years. Becoming vegan is the best thing I have ever done in my entire life. Every being deserves to live their life in peace and safety. When I became vegan, there were no places in my Bronx neighborhood to eat so I had to learn to cook, mostly from watching cooking shows on TV. That led to the creation of The "V" Word blog which focuses on vegan versions of favorite, familiar foods. Any food can be made vegan and if you can have the foods you love, the foods you crave, the foods you grew up with, all in a compassionate, cruelty-free way, why wouldn't you?
Born and bred in The Bronx, I now live upstate where I run the only vegan gift shop in Woodstock. Woodstock Reveries is a vegan, Boho shop with Gifts that Give Back to Animal Rescues and Sanctuaries. I share my life with a rescued Westie mix named Benoni and a rescued husband named Tom who went on the vegan journey with me. It is my hope that I can spread the "V" Word to bring more compassion into the world.
There are several TVW e-cookbooks and a Vegan Haggadah that are available for purchase at Woodstock Reveries and The "V" Word Cookbook Preview is available for free upon request. I have also written hundreds of articles for One Green Planet.
Enjoy the recipes and please help us help animals by shopping at Woodstock Reveries at https://woodstockreveries.com

Welcome to The ‘V’ Word

Hi, I'm Rhea and I've been vegan almost 10 years. My goal is to promote veganism, help save animals and fill bellies with lots of delicious cruelty-free foods.

My specialty is making vegan versions of favorite, familiar dishes. Because if you can have the foods you grew up with, the foods you always loved, the foods you crave in a healthier and compassionate way, why wouldn't you?